New Zealand Lamb is grass fed in the wide-open pastures of
New Zealand. Royal Cuisine offers Chilled Fresh Lamb cuts
airfreighted directly to end distributors. This enables the
closest link between farm and plate, ensuring you the freshest
possible product.
NZ Lamb is consistent in size, packing and tenderness. There
are no surprises - only fine New Zealand Lamb time after time.
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Hindshanks
Weight: 275-350gms
Description: Bone-in with knuckle-tip off
Unit: 2 or more pieces per pack.
Variations: Bulk or layer packed, boneless.
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Neck Fillets
Weight: 100-150gms
Description: Completely boneless neck muscles
with ends squared.
Unit: Layer packed. 6 or 12 pieces per pack.
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Denuded Rump
Weight: 175-225gms
Description: Completely boneless, with all fat
removed.
Unit: Layer packed. Standard number of pieces
per pack.
Variations: Fat cap on.
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BRN Shoulder
Weight: 1.5-2.0kg
Description: Prepared by fleecing the shoulder
meat from the 5 forequarter rib bones then carefully
removing all other bones to leave a completely boneless
shoulder.
Variations: Presented rolled, netted, flat (bulk)
or layer packed.
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Carvery Leg
Weight: 1.25-1.75kg
Description: This oven-ready leg prepared by
removal of the aitch (hip) bone and shank to render
a femur-bone only chump-on joint.
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Boneless Leg
Weight: 1.5-2.0kg
Description: Carefully seam boned to yield a
completely boneless leg with chump-on and shank-off.
Variations: Rolled, netted, flat (bulk) or layer
packed. Chump-off.
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Tunnel-boned Leg
Weight: 1.0-1.5kg
Description: The femur bone is carefully removed
by the 'tunnel-boning' method to leave the boneless
chump-on leg in one complete piece. Shank removed.
Variations: Chump-off, weight ranging.
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Rack of Lamb
Weight: 750-1000gms
Description: The bone-in 7-rib rack removed between
the 1-rib shortloin and 5-rib forequarter, split exactly
down centre of backbone. Flap cut 75mm from the eye
muscle.
Variations: 8-ribs. Chine and Feather bones removed.
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Backstrap Fillet
Weight: 150-200gms
Description: The fully boneless loin eye muscle
is completely defatted and trimmed to silverskin.
Unit: Presented 4 pieces per vacuum package.
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Frenched Rack
Weight: 375-500gms
Description: The meat between the rib bones is
cleanly removed toward the eye muscle. Chine and feather
bones carefully removed and cap of fat peeled from back
of rack to complete the preparation of the traditional
'Frenched Rack'.
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Tenderloin
Weight: 75-100gms
Description: Full length boneless Tenderloin
cleaned of all fat, laid flat to avoid bunching or folder
and presented in a convenient pack.
Unit: layer packed.
Variations: Weight ranging.
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